LIBRARY OF CONGRESS. 

Chap.____ij€opyright No. 

Shelf„.,L2. 5" 

UNITED STATES OF AMERICA. 




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■ILLUSTRATIONS- BY: CWREED- 



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•t^LETONES-BYOJ-PETERSS^ON • 
PRINTING -BY- WALKER, YoUNG ^O 




HERE ALL I 



WEET 



" A perpetual feast of nectar'd sweets. 
Where no crude surfeit reigns." 

Milton. 



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1 



BY 



JOHN P. LYONS. 



/IAR 2 1895 

vx,HUIc* 



COPYRIGHT, 1895, 

THE WALTER M. LOWNEY COMPANY. 






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Lowney Building. —World's Columbian Exposition. 




A BIT OF REMINISCENCE. 

IFTY-SIX millions ! " exclaimed my friend. " Do you mean t 
say that the World's Fair cost fifty-six millions ? What a terrible 
\ waste ! " 

"Waste!" I retorted, not without a touch of pique; "most 
decidedly not ! " 

"Well, what good did it do?" 

" Good ? It did seventy million people good ; it made them 
better men and women, with broader minds, wider information, 
more general culture. It taught them history, science, art, humanity. 
It taught them to know others ; it taught them to know themselves. 

" Now just let me emphasize this last point. Let me take my own 
case. I am a Boston man; I was born in Boston, and I have always lived in 
Boston " — 

Here my friend hurriedly examined his watch, and excused himself, on 
the ground of an urgent engagement ; evidently thinking that when a Boston 
man gets on the subject of his native city, retreat is the only safe course. 
But his fears were groundless. I was merely going to say, that notwithstand- 
ing my intimate familiarity with my native town, I learned a great many new 
things about it during my week at Chicago, and that I saw exhibits from my 
own Boston that interested me quite as much as anything from Kamschatka 
or the Tropic of Capricorn. 
To illustrate : 

Do you remember that wonderful white temple with the dome that 
stood in the Court of Honor near Music Hall, and just back of the 
Peristyle ? Now, that interested me exceedingly — for four 
very cogent reasons. First, because it was so beautiful 
second, because it was such an excellent idealization of 
the old Roman temple of the goddess Vesta ; third, be- 
cause I learned from one of the World's Fair officials 
that this was the only building on the grounds designed 
and erected by the World's Fair management as a part 
of the general architectural plan, which had been secured 

4 





Lower Floor, Lowney Building. 




by a private firm for their sole occupancy ; and lastly 

and chiefly, because the enterprising people who 

had achieved this unique distinction were from 

Boston — the big chocolate-bonbon makers, The 

r ALTER M. LOWNEY COMPANY. 

.Therefore I did the temple thoroughly. 

There were, to be sure, a number of buildings in Jackson Park which 
had the advantage of the Lowney Temple in size ; but there was none more 
artistic, more architecturally perfect, or more beautiful ; and notwithstanding 
its big and towering neighbors, its sixty feet or so of height, and its fifty odd 
feet of diameter, with the encircling row of lofty columns, gave it an air of 
quiet dignity that was most attractive. Nor was it at all inappropriate that 
the temple of the Vestal goddess, the preserver of domestic happiness, should 
be converted into a home for the Lowney chocolates — those unfailing 
contributors to domestic happiness. I am convinced, if the venerable 
)inster had returned to the occupation of her reproduced temple, 
that she would have approved most heartily of her surroundings. 














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There were two floors in the Lowney Temple, connected by a 

spiral staircase in the centre. The lower floor w r as a happy illustra- 

the effective combination of business and art. There 

vjwas art everywhere ; in the costly stained windows — 

representing music, reading, dancing, and feasting 

— which flooded the room with mellow light ; in 

the handsome curving counters of polished woods ; 

in the rich decorations of wall and ceiling ; and in 

the tasteful tiling of the floor. And there was 

business there. The big showcases of chocolates 

about the room were not simply for exhibit ; the 

exhibit was up-stairs ; they were there to sell — 

and the\- sold. 

As many as 10,000 people visited the 
Lowney Temple in a single day. The four doors 
opening to the north, the south, the east, and the 

west, • s ^ > were emblematic of the daily throng. They came 

from every- where ; the dark-eyed maidens from the banks of the 

Suwanee and the Savannah, and the genial daughters of the boundless West 

daily met before the 

tempting counters. 

The Texan planter and 

the Wall street oper- 
ator elbowed each other 

for precedence. For 

the American tooth, be 

it known, is notoriously 

a sweet tooth ; and this 

bewildering display of 

chocolate confections 

was not to be passed 

hurriedly by. 



the 



But what went straightest to 
hearts of the ladies — that is, 



next to the chocolates themselves 




was the reception room reached by the winding stairs. If , 
out of the thousands of women who visited this room there 
was one who, on reaching the head of the stairway, did not 
exclaim, '" How perfectly lovely!" it was some Boston sister 
who exclaimed, "How transcendentally exquisite!" 

Either way of putting it was a perfect fit. With its 
mingled shades of gray and gold, pink and blue, its costly 
draperies and rich upholsteries ; with its lofty dome-shaped 
ceiling, remarkable electrical effects, and beautiful harmony 
of design, that blended all objects and all colors into a 

.- perfect artistic unity, it is 

not to be wondered at 

that once in it, vis- 





Corner of Office, Lowney Building. 



itors were loath 

to leave ; with the un- 
happy result that of the 
large number of people 
who started up the stairs, 
many had every da}' to be 
turned down again. 

The general artis- 
tic beauty of this reception 
room, however, did not serve 
to distract attention from the 
object best worth visiting in 
the whole room, — in fact, in 
the whole temple — the exhibit 
of The Walter M. Lowney 
Compaay of their various choc- 
olate products. This exhibit 
as made in three spacious cases ; 
■^fnd here was to be seen every con- 
ceivable variety of chocolate — cream 
chocolates and fruit chocolates ; nut choc- 
olates and jelly chocolates, and others, 

9 




and others, and others ; all delicate, delicious, and delightful — 
assuredly the finest display of the confectioner's art ever made in 
this country. This is no piece of hyperbole, for the Committee 
of Awards came to the same decision, giving the Lowriey exhibit 
the -highest award given in this class. It is proof that these bon- 
bons must have been admirably constructed, and of great purity 
and remarkable powers of preservation, that they were able to 
withstand day after clay the thousand devouring glances that 
were shot at them from every side. 

At one side of this room was the office, the manager 

of which by no means enjoyed a sinecure, as the work of 

conducting 



this 
very large exhibit, 
and of receiving the 
constant throng of personal and 
business callers, was most exact- 
ing and engrossing. ^ 

It was with great reluc 
tance that those who en- 
tered the upper cham- 
ber and came under 
the spell of its aes- 
thetic atmosphere, 
turned to retrace 
their steps and 
get down to plain 
earth again ; and 
it was while mak- 
ing this reluctant n 
descent that I deter-1 
mined, on returning I P^ 
to Boston, to take a k r\ 
look at the Lowney facl 
tory, and if I could \ge£/,t.... 
permission, to " do " the pla& 




Leaving Exhibit 



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For I reason* 



thus : Here am I, a Boston man, who can tell the exact 
number of books in the Public Library, give the 
dimensions of Bunker Hill Monument to the fraction 
of an inch, and repeat most of the epitaphs in the 
Old Granary Burying-Ground ; and yet I evidently 
have much to learn about my native city, for I have 
never seen the Lowneys make their chocolates, — the 
Lowneys, who make by far the greatest number of choco- 
lates made in this great and chocolate-consuming republic. 
^L resolved therefore to visit the Lowney establishment ; and 
this excellent resolution I have kept. 




Cocoa Podr"— 




of probably 
I asked 



MOV BONBONS ARE MADE. 

is an interesting and almost incredible fact that we Americans 

Impend twice as much a year for our bonbons as we do for ships. 

£Qur annual shipbuilding bill, according to the latest census, is about 

f^Qrty millions a year ; while our confectionery costs us dou- 

le that ; and of this enormous, most pala- table produc- 

|pm, chocolate enters into the composition 

~~ie-half. 

" What is chocolate ?" 
a friend one day. 

- 

" Why, it's made of cocoanut - 
shells, I guess," he said. 

A great many other fairly '- 
intelligent people would doubtless 
guess just as badly. Chocolate is 
made of the cocoa bean. The cocoa 
tree grows in tropical America. Its importance to 
the world is not to be judged by its size: for i; 
stands only about twelve feet high. Big yel- r / 
low pods, shaped like a cucumber, grow on 
larger branches. These pods are full of 
aromatic kernels. These are the cocoa Cocoa Tree 




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the trunk and the 
seeds, with oily 
beans of com- 



12 



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ever, they 
or crushed, 
roller orr 
but ma- 
After 



merce. The pods are gathered and opened, the seeds taken out 
and dried, and then they are ready for shipment. 

Before they are ready for chocolate making, how- 

— irm jtLj^, mUSt be roastecl and shelled, and then ground 

Formerly they were crushed by hand, with a 

a flat stone, most tediously and laboriously ; 

chines now do the work much more expeditiously. 

grinding, sugar and vanilla are added, and there's 

your chocolate. 

Every one knows how palatable chocolate 

Here is an interesting- 




Grinding Cocoa in Old Times. 

is, but few are aware of its extreme nutritiousness. 
comparison. The cocoa bean contains fifty-one per cent of cocoa butter, 
twenty-three per cent of gluten and albumen, thirteen per cent of starch and 
gum, and only five per cent of water. Compare this with the chemical analysis 
of lean beef, which contains seventy-two per cent of water, and you see at a 
glance how much nourishment and strength there are in chocolate. So it is 
not only a delightful confection, it is a most valuable article of food, — as 
wholesome as it is toothsome. 



THE LOVNEY ESTflBLlSH/IENT. 

you were to hail a Boston cabman and simply direct him to take 

u to the heart of the city, he would, without a moment's hesitation, 

mnt his box and drive you straight to the, Post Office. An easy 

o minutes' walk from the Post Office 

>wn Pearl street brings you to High 

'eet, and there on the corner, e.\- 
mding for six numbers — 97 to 107 

on Pearl street, and a still greater 
distance on High, stands a building of sub- 
stantial granite, on whose several doors and 
across whose expansive front you will see, 
"The Walter M. Lowney Company." 
Now, if your sweet tooth is one of your 
weak points, you will need to fortify 

13 





A Modern Chocolate Machine. 



Roasting Almonds. 



yourself well before entering here : for you will find temptations thick within. 

Passing by^ numbers 97, 99, 101, 103, and 105, which lead into the 
shipping and stock rooms, 
and entering at 107, 
you find yourself in 
the office, and a more 
spacious and commo- 
dious office you certainly have" 
never seen. I speak of this at 
the outset, because you will 
find in your excursion over 
the building that the office 
accurately typifies the 
whole establishment — >* 
roominess, air, and light '; 
wherever you go ; there 
is no crowding, no 
huddling. The spa- 
ciousness of the office 

strikes you at once. It has a width of TTbSut 
thirty feet, and runs back one hundred feet and 
over. Along the High street side, and across 
the back runs a series of private offices, sep- 
arated from one another, and from the general 
office, by glass partitions. These are occu- 
pied by Mr. Lowney, the president of the 
company, Mr. Reynolds, the vice-presi- 
dent, and their staff of bookkeepers, ste- 
nographers, and other assistants'; and a busier group of people is not to be 
found in the industrious city of Boston. 

A score of long, low tables extend nearly the whole length of the outer 
room. On the first of these is a large display case, which gives a most appe- 
tizing suggestion of the products of the place. There are assorted chocolates, 
chocolate walnuts, dainty little operas, plump marshmallows, lily creams in 
chocolate, chocolate cherries, chocolate almonds, chocolate pistachios, and a 

14 






dozen other chocolate-coated dainties. On the i$, 
other tables, piled as high as your head, 
are five-pound boxes of chocolates, un- 
countable in number, and, if not quite in- 
finite in variety, very near it. These are wait- 
ing till the busy shippers can pack them into cases, 
and send them off to the four quarters of the United 
States, and beyond the seas. 

It would interest you to stroll around for a mo- 
ment among these towering piles. The plain layman would Blanching Almonds, 
never have imagined how extensive a family the chocolates are. There are the 
Nougats, the Caramels, the Clitos, the Pralines, Marccllines, Angeliques, and 
the Madridos ; there are the Walnuts, the Pistache, and the Almonds ; the 
Apricots, Pineapples, and Strawberries; the Jellies, the Wafers, —but this is 
degenerating into a directory. 

In addition to the Boston office, The Lowney Company has offices 
and warerooms in Chicago, at 279 Madison street, in charge of Mr. J. H. 
Lewis, and agencies in New York, St. Louis, and other large cities in the 
United States, and also in London. 

But to see the bonbon made. To start at the bottom, we must in this 
^instance, go up. You will not find the elevator upholstered in damask or pro- 
vided with French plate mirrors ; for it was not intended for luxurious 
information-seekers like ourselves, but for weightier and more edible 
iters. As the building has five floors, including basement, with 
a frontage of one hundred feet and a depth of one hundred 
and twenty, it will be seen at a glance how large is the 
area devoted to the manufacture of the 
Lowney products. Nor will any surprise 
be felt that between four hundred and five 
hundred people are here employed, with a 
producing capacity of eighteen thousand 
pounds of candy every day. If you have 
the mathematical bent, you might multiply 
this eighteen thousand pounds by the num- 
ber of working days in a year, and then 

J 5 




Making Nougat 




Cutting Nougat. 



you will get some idea how much The Lowney Company is capable of doing 
towards sweet- , ening the acerbities of human life. 

THE Bid KETTLES. 

You might keep on to the top floor, 
dropping back a flight at a time ; but you 
will get a clearer understanding of the mat- 
ter if you simply start with the bonbon and 
follow whereYer it leads. . Adopting this plan, 
you had best alight at the second floor. The 
first thing that strikes your eye is a row of 
enormous cauldrons, shining like mirrors, each 
big enough to hold several barrels of sugar. If 
you look over the rim, you will see a seething, boiling vortex of sweetness, being 
forever stirred by some inner unseen power. This is the first stage of candy 
making. When this boiling mixture has reached the proper degree, it is poured 
on large cooling tables — a dark-colored, glassy, molten mass. It is left there 
until cool, when stalwart fellows, with arms like Sandow's, stand one at either 
end of each table and work it with a long paddle, pushing it backwards and 
forwards, twisting it, and putting it through the greatest variety of convolu- 
tions, and involutions, and evolutions. This is continued until it is 
worked to a creamy white, when it is put into 
large tubs and left for a week to mellow. This 
is called " cream," and constitutes the interior! 
of the chocolate cream. After the " cream 
has duly mellowed, it is put into the kettle 
again and melted, and then poured into 
moulds. It is during this remelting that the 
flavoring and coloring are added. 

Speaking of flavors and colors, it. 
may not be out of place to remark just] 
here that at this establishment only pure 
fruit flavors and pure vegetable colors are 
ever used. 

16 




Pulling Clito. 





THE MOULDING ROOM. 

JASSING through the door at the right, you en- 

* ter the moulding room. Here spread along 

on tables are little wooden frames, about two 

feet long and one wide, and a few inches deep, 

filled with corn starch. In this starch the moulds 

are pressed, two hundred to a frame ; some for cream, ^**x*rr some 

for jelly, and others for other sorts of bonbons ; and the workmen, each 

with a funnel-shaped dipper of the melted cream, pass along by the frames, 

filling ^fc^. tne mou lds, one at a time, in rapid succession. After 

these J^9l frames have stood for some time, and the cream, or 

what- s~—1\ '^aL*. ever else fills the moulds, is firm, they are put into a 

^ machine somewhat resembling a threshing-machine, 

both in its appearance and in its work, and 

when they emerge again, the frames come 

out at one end, refilled with starch, 

| ready for another filling, and the 

Hp- candies come out at another end, 

as clean as a whistle. 

In still another room on this floor, you will come upon a score or two 

of girls engaged in icing or glaz- 
ing several varieties of bonbons ; 
some of jelly, some of French 
strawberry, pine- 
apple, or other 
fruits, and some of 
nuts. Each girl 
has a little kettle of 
the icing ox fondant 
in front of her, 
which is kept warm 
by an encircling 
steam jacket ; and one 
cookin by one the bonbons are taken 






up on a slender fork, dipped into the sugaring prepara 
tion, and arranged on trays. 

At the back of this room you will 
compartment some twenty feet long 
by ten or a dozen wide, with glass sides, 
and looking not unlike a large refri- 
gerator. If you open the door and 
step in, you will find it a refrigerator 
reversed, for you need stay only a few 
minutes to enjoy a very fine free 
Turkish bath. This is the crystal- 
lizing room. 

There are twenty other things on this floor which 
you ought to see ; but this is a flying trip, and we must not loitertanduly. 

PULLING THE "CLITO." 

Embarking on the elevator again and mounting another flight, we step 
out into a large, long room, with a row of shining kettles down the side, and a 
row of big marble-covered tables down the middle. We might, with propriety, 
call this the clito room, such enormous quantities of this delightful delicacy 
are. made here. Clito, if you are so unfortunate as to be unfamiliar with it, 
n its final estate, a crisp molasses chip, with a covering of chocolate. 

Like the cream in the room below, clito is first cooked in a big- 
kettle, and then poured out on a slab and worked and 
kneaded ; but the next step is — _ the one that dis- 
tinguishes clito, both in 
its methods of manufac 
ture and in the result 
obtained, from all the 
other products of the 
factory ; for after a pro- 
per amount of paddling 
on the slab, it is hung 
on a lofty iron hook 
iS 



\ 




Cutti 
Caramel 





and pulled. If you chance to be there 
when the muscular puller is at work, 
you will see an exhibition of prac- 
tical athletics quite as entertaining 
as anything you ever saw in a 
gymnasium. If the Harvard crew 
had the pull of Lowney's clito 
men, I am quite sure the Yale 
boys would sell their boats and 
give all their time to their 
books. Pulling the clito 
makes it wonderfully light 
and brittle. After it has 
been brought to the right 4 
consistency, it is stretched 
out into a long ribbon, stamped off in the proper lengths, and broken. 

You will doubtless find various other preparations cooking in the several 
kettles, some stirred automatically, others by hand. You will usually find two 
men at each kettle, for two experienced heads are none too many in the intri- 
cate art of candy-cooking. You will see one man constantly taking the tem- 
perature of the boiling mass with 



Wrapping Caramels. 



come upon at least one fragrant 
not pulled like the clito, nor is 
cream ; it is simply poured 
tables, allowed to cool, 
little square shapes which 
delight to the mighty 
school girls, and the 

And here, also, 
revolving almond- 
holds several hun- 
nuts at a time, and 
uniformly to the same 
there isn't a hair's breadth's 
It is only the finest grade of al 
and after they come out they are v - 



a thermometer. You are likely to 
**'$-■ kettle of caramel candy. This is 




it run into moulds like the 

out on- the marble-topped 

and then cut into the 

afford such unspeakable 

. a r m y o f American 

rest of us. 

is the great round, 

roaster, w h i c h 

dred pounds of 

treats them all so 

delicious brown that 

difference in the lot. 

mondjs "'that go into this roaster; 

given a covering of chocolate. 






In the adjoining room, they are making nougat, which is made of honey, 
the white of eggs, sugar, and various nuts, pistachio and almond nuts being 
chiefly used. After cooking, it is pressed into forms a yard or so long, and a 
foot wide, and perhaps two inches deep. When cold, it is cut by machinery 
into the form with which, it is to be hoped, you are quite familiar. You will 
come across several formidable egg-beaters here, and a large machine for 
blanching nuts, and several filbert roasters. You will see a number of girls 



' 




Making Cream. 

hard at work at long tables, sorting nuts. These nuts come from all over the 
world"; the pistachios, of which The Lowney Company uses great quantities, 
coming from far-aw r ay Persia. 

You may, if you choose, open a door at the rear of this room and visit 
the drying room. They do not need to hang any "This is our busy day " sign 
here ; for a very few moments of its one hundred and fifty degrees will be all 
you want. You will find on every floor of the factory one or two of these hot 
rooms, and generally a cold room or two, for temperature is an important factor 
in candy-making. 20 





THE GIRLS' ROOM 

HERE is another large room on this floor which 
is well worth visiting, though no candy is made 
£vT there, except, possibly, made to disappear. It is, 
;| in many respects, the pleasantest room in the / 
yd whole establishment, occupying a south- s ^" " 
yf-S east corner and looking out on both streets, 
with at least a dozen ample windows. This 
is the girls' room. Here they go the first thing in the 
morning to hang away their coats and hats, each in her individual locker ; and 
here they all come at night after their clay's work is over, to wash up and get 
ready for home. 

It is at the noon hour, however, that the place is best worth visiting, 

for then you will see two or three hundred girls seated at the tables, taking; 

their lunch. The company supplies them with tea and coffee without charge. 

This is not^qnly a great convenience, but a very great saving for the girls. 

• Two hundred and fifty cups a day for, let us say, three 

hundred days in the year, is seventy-five thousand 

H 




Casting Cream 



L 




cups. Now, if you happen to know how much it costs to 
make an excellent cup of tea or coffee, you can guess pretty 
•^ " closely the annual dimensions of the tea and coffee appropri- 
ation. I think you will find it quite a handsome 
pourboire. 

To catch the fair candy-makers at the most 
interesting moment, however, you must look in a few 
minutes after lunch. Then the scene is one of extraor- 
dinary gayety for a down-town noon hour. When a number of healthy and 
right-minded girls between the ages of fifteen and twenty-five are left to their 
own devices, they invariably dance. If Robinson Crusoe and his man Friday 
had been a couple of eighteen-year-old New England maidens, they wouldn't 
have bothered for a moment with footprints in the sand and floating shipwrecks ; 
they would have smoothed off a place on the island somewhere, and gone to 
waltzing. Lunch over, the Lowney girls go skimming up and down the long, 
airy room with all the grace of a premiere dansense. If you want to book up on 
the latest thing in polkas, galops, or quadrilles, I know of no other place where 
you can get so many authoritative points in so short a space of time. The 
music ? Well, that is improvised, or else entirely imaginary ; but the dancing 
couldn't be better if they had the entire Symphony Orchestra. 

Back of the girls' room there is a smaller room, also equipped with 
lockers, lavatories, tables, and chairs, for the use of the men, who are also daily- 
served with tea and coffee free of all charge. 

As long as we are doing the building, we might run up another flight 
to the top floor. This need not delay us long, for most of the work 

here is similar to that in the first room we visited, consist- /V-_. in S 

chiefly of the melting of cream and the filling of moulds. VJ We 

will find one room there filled with lofty piles of mould- 
ing frames, reaching one on top of another from floor to 
ceiling where they cool and harden until they are ready 
to go in the big separating machine we have already 
seen. It would be a sad oversight, however, to 
leave this floor without stopping to admire for a 
moment the plump white marshmallows that stand 
there marshalled in such solid and tempting array. 



; - 





Dipping Bonbons. 



THE FINISHING ROOMS. 

UT all this time you have probably been asking, Where is the choc- 
olate ? for' The Lowney Co. is especially noted for its chocolates. 
The elevator will answer this question with great promptness. 
Don't get out till you come to a dead stop at terra firma, for the 
chocolate rooms are on the ground floor beneath the offices. 
You will certainly say that the best has been 
kept till the last, for this is much the most picturesque 
and entertaining part of the big factory. Here are two large 
rooms running the whole length of the building, filled with girls, 
sitting close together under the electric lights, all as busy as 
bees, covering with chocolate the varied products of the upper 
rooms. Younger girls flitting about the room, in and out the 
aisles, keep all the workers supplied with creams and fruits and 
other unfinished products. These are tossed, a handful at a time, 

23 





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into thick, liquid chocolate ; and when a second later they emerge one at a 
time from their bath, and are lined up in orderly array on little trays, they 
are as brown as berries, and ready to go out into the great world which is so 
ready to receive them. You will certainly be amazed at the rapidity with which 
these clever young women work ; many of them swaying rhythmically from 
side to side, keeping time with the swift movement of their fingers. The same 
young girls that bring the workers their material, carry away the trays of the 
finished bonbons. 

These trays or placques have a distinctive feature. At set intervals on 
each there are raised letters arranged in circular form, spelling the name 
" Lownev ; " and as each piece of work is finished — chocolate cream, nougat, 
bonbon, or whatever it may be — it is placed over one of these stamps. When 
it hardens, vou have the name " Lowney " firmly printed in the bottom. Now 
this is a very 
simple ar- 
rangement, 
but a 
most sig- 
nificant 
one, for 
it tells 
the 
whole 
story of 
the 

Lowney 

establishment, - - it 
wants to be known b) 
its works. It wishes no better e f chocoia coveri 




24 



Packing chocolates. advertisement, nor any other 

recommendation than its 
products. To the pub- 
lic at large, this name 
stamped on the bottom 
means still more. It 
means an absolute guar- 
antee of purity and 
■r wholesomeness. It is a 
whole warranty deed in 
condensed form. Wherever 
you eat a piece of Lowney chocolate, 
in Boston or New York or Kalamazoo, or 
on the banks of the Ganges, you know that it is 
made of the very best that enters into the confectioner's art. 

Possibly you may smile at the thought of a Lowney chocolate on the 
banks of the Ganges ; but they go farther than that. Many a case of them has 
found its way to far-off Australia, as fresh and palatable as the day they left 
their native Boston, for purity and cleanliness are, in confectionery as well as 
among human kind, marvellous preservers of sweetness and youth. 

Both the dark- and the light-colored chocolate are used in the Lowney 
works. Some people prefer the dainty delicacy of the light ; others the greater 
strength and richness of the dark. 




PACKING THE BONBONS. 

ETWEEN the two large finishing rooms is the packing 
where half a hundred girls or more are vying with one 
another to see which will fill the greatest num- 
ber of boxes. This is no pell-mell, helter-skelter 
work, but everything is done regularly and in 
order. Every piece has to take its proper place in 
the row, every row be even, and every layer uniform ; 
and every box be scrupulous in weight. Machinery could' 
not be more exact, nor could those fingers fly more quickly if 

^5 





'Weighing 




the}- moved by electricity. It is no re- 
flection whatever upon the 
young ladies of this depart- 
ment to say that they dis- 
tinctly belong to the light-fin- 
gered sisterhood. Here and 
there is a girl with a pair of 
scales before her, proving 
the weight of each box ; on 
one scale a box of bonbons, on 
the other a five-pound weight, 
and a pasteboard box with all the 
^ cardboard partitions of the filled 
box, thus insuring full weight of confec- 
tionery to the uttermost ounce. 

You must have noticed how large a part of 
the work is done by hand. Many machines have been intro- 
duced into candy-making, and you will find a great number of them in the 
Lowney factory ; but it still remains true that in the greater part of this work, 
the human hand is the better workman. It is more intelligent and discrim- 
inating. But in a large establishment like this, there is, of course, a great 
deal of mechanical work to be done. There are elevators to be run, kettles 
to be heated, rooms to be lighted, hot rooms to be kept hot, and cold rooms 
to be kept cold, and a hundred other things to be done that can be done best 
by steam and electricity ; so, while you are on- the ground floor, you might step 
out the rear door and just glance at the engine house, with its great engines, 
its dynamos and motors, and its big, forbidding boilers. All the light, heat, 
cold, and motive power of the place are gen- 
erated here. 

Perhaps the freezing apparatus may 
interest you most. Next to one of the fin- 
ishing rooms runs a long tank, one hundred 
feet long, ten wide, and as high as your 
head. It is full of brine, and through this 
brine run hundreds of pipes, into which 

26 




ammonia gas is sprayed. This ammonia, evaporating" in the 
pipe, draws all the heat out of the surrounding brine, and sends 

its temperature 



Cold Storage. 




' 



of solid ice. This 

pumped through 

keeps the rooms at any 

even on the hottest day in summer. 



down below 
the zero point 
If you were to 
• - lower a pail of 
fresh water near- 
ly to its brim in 
this brine, you wou 
soon have a cake 
cold brine is 
coils of pipe and 
desired temperature 





THE STOREROOMS. 



N leaving these lower rooms, where the chocolate is put 
upon the bonbons — and you will leave these rooms 
with great reluctance, whether because of the delicious 
fragrance of the chocolate, the omnipresence of delicat 
confections, or the aggregate magnetism of so many scores 
of blue, brown, black, and hazel eyes, I shall not venture to 
say - - you will come up into the storerooms, on the same floor 
with the office. Here you will find a large room cooled by the 
big pipes of brine, and used for cold storage. By putting their 
wares in this room, they have the same temperature the year 
around, so that they leave the factory in exactly the same con- 
dition in August as in January. 

You will find here in this room, and in the outer room, 
great piles of cases, — very strong cases, for confec- 
tionery is heavy, — 

ready for shipment £L»» 

to all the forty-four^^^ A . ^ ^ ' 




27- 



£? 



t'U 




) 




\ 



Stock Room. 



States of the Union, the sundry rerritories, to South America, to\ England, 

and even to the distant antipodes. 

It is quite true of a great many things that we daily eat and enjoy, that 
if we were to sec them made, we should no longer enjoy them nor eat them ; 
but the reverse is true of the Lowney confections, for after making a careful 
inspection of the whole building from 
top to bottom, and seeing 
the various sorts of 

confection- \ , 

ery there 
manufac- 
tured grow 

from the sugar fj&' ■: , y 
in the cauldron 
to the finished 

28 






&-* 



bonbon in the box, your 
appetite for Lowney 

k- chocolates will 

^WT increase imme- 

"■Wl diately and abide 

with you forever ; for 
the presiding genius 
|* of the place, the pa- 
* tron saint that rules 
from roof to base- 
ment, extending his sway into 
every nook and corner, is cleanli- 
ness ; and if, as old John Wesley 
used to say, " Cleanliness is next 
to godlines -a statement that no one has ever shown any disposition to 
question --it is not to be wondered at that a bonbon that has been born and 
brought up in the Lowney establishment should be so invariably, deliciously, 
and marvellously good. 




Shipping Room 



-' 







f» 



m^ , *' 





1 


m 


■ ■ ; 


y_ r -. 




V 


€Lw 








j 


. - 


" 






Making Wafers. 

20 



After I had been all over the big factory and watched its 
workings from roof to basement, and was going away 

with a couple of beautiful little dainty 
half-pound boxes of their pro- 
duct under my arm, I asked 
myself (your true New Eng- 
ender is always putting ques- 
tions) — " Now, in all this great 
institution which I have ex- 
amined so carefully and found 
so interesting, what is the most 
important thing that I have seen ? 
these people the largest manufacturers 
What is it that made it possible for them 

exhibit 




At Dinner. 

What is it that has made 

of chocolate bonbons in America ? 

to give that superb — and I think I may safely add, highly expensive 

at the World's Fair ? " 

And after thinking it over I came to the conclusion that it was not their 
vast area of floor space, their big engines and dynamos, or their large company 
of skilled workmen ; for these were rather the result of their prosperity than 
its secret. It was not even, I thought, the fact that they stamped their name 
on every piece of confectionery that left their doors ; for a name in itself means 
nothing. "The keynote to their success," I concluded, after revolving the 
matter all over in my mind — "the secret of .those busy offices and bustling 

Their chocolate is pure choco- 



shipping rooms — is the one word 'Purity.' 
late, nothing being added to the 



wonderfully nutritious cocoa ex- 
cept sugar and vanilla ; all their 
fruit flavorings are as pure as 
the fruits themselves ; and- 
from the time the sugar is 
melted in the cauldron to the 
moment the finished bonbon 
is so tastily packed in its 
handsome box, nothing en- 
ters into its composition to 



f 




After Dinner. 



3° 





^"•- - Engine Room. 

give it color, taste or consistency that impairs its purity even to an 
atom's weight. 

" That," I said, " is the 
secret. And it is the reputa- 
tion for pure goods which the 
house enjoys that gives the 
name '-Lowney,' printed on 
every piece, its meaning and 
its value. To paraphrase the 
motto of an eminent metropol- 
itan publication which reads, 
" If you see it in the Sim, W 
it's so," The Lowney Com- 
pany might properly adopt as 
their shibboleth, " If there's 
' Lowney ' on the bottom, it's 

PL-RE." 




31 



W&johcI&'s Columbian Commission 

EXECUTIVE COMMITTEE ON AWARDS. 

JOHN BOYD THACHER, Chairman. Albany, N.Y. 
W. J. SEWELL, New Jersey. A. T. BRITTON, District Columbia. 

A. B. ANDREWS, North Carolina. 
BUREAU : B B. SMALLEY, Ex-Officio Member, Burlington, Vt. 

PACIFIC BUILDING, 
622 F St., Washington, D. C. 

Washington, D.C., May 14, 1894. 
Dear Sirs : — I herewith enclose you an official copy of your Award which, in clue 
time, will be inscribed in the Diploma and forwarded to your present address, unless 
otherwise indicated by you. Yours. 

JOHN BOYD THACHER, 

Chairman Executive Committee on Awards. 



DEPARTMENT A. —AGRICULTURE. 8979 

Exhibitor, THE WALTER M. LOWNEY COMPANY. Address. Boston, Massachusetts. 

Group 3, Class 27. 
Exhibit. CHOCOLATE BONBONS. 



AWARD. 



This exhibit comprises three qualities and shades of color in a great variety of styles, 
some of them being quite novel and original. The entire display is highly commendable, the 
keeping qualities of the goods being especially so ; the quality of materials, their compounding 
and finish is of the highest order: the care with which the goods are packed is specially noted 
as insuring their safe carriage, and the artistic excellence of the packages is a characteristic 
feature ; these goods are prepared by a process which enables them to withstand extreme heat, 
and they retain their forms and freshness in all purity and good-eating qualities for an unusual 
length of time. This exhibit is of the highest excellence in all points. 

rued) JAMES C SIMM, Individual Judge. 

Approved i GEO. C TAYLOR, President Departmental Committee. 

Approved: JOHN BOYD THACHER, Chairman Executive Committee on Awards. 

Date: April 23, 1894. 




32 






illEllU 
iiliOl 






mti^i ~ 




: N 3 H P 

pN4h 

OTfiffiift 






THE WALTER M. LOWNEY COMPANY. 

MAIN OFFICE: 107 Pearl Street, Boston. 



BRANCHES AND AGENCIES: 
New York. Chicago. St. Louis. Pittsburg. London. 



//, ■ ' '■ 




